Comprehensive recipe for spiced sausage seasoning

Method 1

Recipe: 10 pounds of pork (ratio of 2 and 8 fat to lean), 100 grams of salt, 30 grams of sugar, height 100ml white wine, 50g ginger juice, 100g allspice, 100g pepper, appropriate amount of chicken essence, 25g dark soy sauce (for coloring).

Process 1. Place the cut pork in a container, add salt, sugar, allspice, pepper, high-strength white wine, dark soy sauce, and ginger juice (cut the ginger into small pieces and grind it with a food processor. Crush and squeeze the juice, or chop with a knife and squeeze the juice), mix it thoroughly and marinate for 1 hour. 2. Fully soak the purchased casings, hang them on the enema rod of the machine, tie the front end of the casings, pour the marinated meat into the machine hopper, and start enema. 3. Fill the entire casing, tie the tail, and tie it into sections with cotton thread. 4. Place it in a cool and ventilated place. Depending on personal preference, let it dry for about 10 days, then remove it and freeze it for storage.

Notes 1. High-strength liquor is used for antisepsis and must be used. 2. The water temperature for soaking the casings should not be too high to avoid affecting the strength of the casings. 3. You can choose whether the pork is fat or thin. I think 28 is the most suitable. Personally, I think pig front legs are fatter, and pig hind legs are more suitable. It depends on personal preference! 4. Try to choose a cool and ventilated basement for drying. Too high temperature and exposure to the sun will affect its taste. 5. When drying the intestines, you can put a piece of white paper or a clean plastic sheet underneath to prevent oil, water or filling problems caused by weak casings. Method 2

Ingredients: 10 pounds of pork front leg meat, 100 grams of salt, 30 grams of dark soy sauce, 100 grams of Flavor, 100 grams of sugar, 30 grams of five-spice powder, 20 grams of pepper noodles, and 100 grams of strong liquor. grams, 20 grams of white pepper, 50 grams of MSG, 10 grams of chicken essence, and an appropriate amount of salted casings

Preparation: 1. Soak the casings in water for about 2 hours in advance to remove the salt, and prepare the enema and binding rope. 2. Prepare and weigh the seasonings to be used. 3. Cut the pork into large pieces, wash them with warm water and put them in a drain basket to control the moisture. 4. Cut the dry pork into large pieces first, then cut it into strips, and then cut it in the middle. The whole thing is peanuts. It can be in the form of large granules. 5. Place the diced meat in a large container. I used a steamer. Put the dry seasoning first and then the soy sauce. 6. Finally, add high-strength white wine. 7. Wear disposable gloves, stir up and down, left and right, several times until all the seasonings and meat are completely mixed evenly, and marinate for about 2 hours. 8. Put the casing on the sausage stuffer and tie a knot at the end or tie it tightly with a rope. 9. Scoop a spoonful of meat with the help of chopsticks, preferably a thicker tool. The closer to the entrance of the sausage stuffer, the easier it is for the meat to enter. That's it. Pour in the meat one spoon at a time. 10. While filling, the casings will move down as the meat enters. Stuff them tightly without leaving any gaps. 11. After a section of casing is filled, tie it tightly with a rope. Take an appropriate length and flatten it with your hands so that there is no meat in this casing. Twist it with your left and right hands in opposite directions to form a knot. 12. Poke a few holes with pins or toothpicks to facilitate ventilation and drying. Don't worry about it breaking. 13. Hang the prepared sausages and place them in a ventilated and cool place for about 10 days. Remember not to expose them to the sun. 14. On the 10th day, my sausage reached the storage state. It was not too dry and not too soft, and the surface shrinkage was just right. 10 pounds of meat can produce about 6-7 pounds of sausage, which is ready to eat.